Meriwether's Smoked Brisket Hash

We are so excited for today's feature! Our friends Whitney and Brandon Vair, from Meriwether Cafe and Bike Shop in Rocheport, Missouri, were generous enough to take Feast Native inside their kitchen and behind their menu. Feast Native is so excited to share the recipe for Meriwether's delicious Smoked Brisket Hash! Photos courtesy of Meriwether.

3. Smoke the brisket (Meriwether smokes theirs for 14-16 hours at an internal temperature of 203 degrees). When brisket is done smoking, dice into bite-size pieces.

4. Bring a pot of water to boil, add diced sweet potatoes and cook until fork tender (10 min) and set aside.

5. Sauté the red peppers, poblano peppers, and onions over medium-high heat with 1 tablespoon of olive oil. When the peppers are cooked, add the sweet potatoes and brisket. Combine well.

6. While the peppers cook, poach one egg per serving. Bring a pot of water to boil and add a tablespoon of vinegar. Crack one egg into a small bowl and gently lower into the water. Let cook for 5 minutes or until desired yolk consistency. Meriwether serves theirs nice and gooey. Remove with a slotted spoon. Repeat for each serving.

8. Top each serving with the poached egg and a handful of micro greens.

Be sure to comment below and tell us about your experience making Meriwether's Smoked Brisket Hash. And, of course, be sure to visit Meriwether this summer to try the original recipe!